Savory Summer Snacks
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »
Seared Prosciutto-Wrapped Asparagus
Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See this Recipe
Open-Face Avocado and Goat Cheese Sandwiches
The simple combination of creamy goat cheese and avocado is a delicious sandwich-topper.
Twice-Fried Green Plantains with Garlic Dipping Sauce
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam vel faucibus tellus. Integer odio tortor, dapibus nec est quis, dapibus lacinia erat. Fusce at pharetra lectus, et fermentum lacus. Vivamus eleifend massa arcu, vel aliquam augue feugiat varius. Vivamus faucibus faucibus neque, nec ullamcorper turpis vulputate eget. Fusce dictum lacus dui, at semper mauris luctus non. Ut id turpis sed magna ullamcorper condimentum. Sed et bibendum arcu. Aliquam quam nisi, placerat ac turpis at, blandit condimentum tellus. Nullam orci ante, dapibus sed metus nec, sodales ultrices nunc. Donec auctor quam eu ante pharetra malesuada vel scelerisque sapien. Integer vulputate vitae purus in dapibus.
Smashed Cucumbers with Ginger
This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang’s story “The Welcoming Table,” is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »
Russian Pickled Watermelon
The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »
Ricotta Crostini with Cherry Tomatoes
Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.
Ricotta Crostini with Black Olives, Lemon Zest, and Mint
The combination of lemon zest, flavorful olives, and refreshing mint gives this crostini a Mediterranean twist.
Only a hint of garlic and parsley are needed to season these earthy rich mushrooms. See the recipe for Grilled Mushrooms »
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this hors d’oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.
Sage Potato Chips
Sage Potato Chips This whimsical snack is served at New York’s Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »
Mexican Seafood Cocktail
This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.
Mango-Habañero Salsa
The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.
Marinated Mushrooms
This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »
Flatbreads with Two Toppings (Laganes)
In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Stuffed Grape Leaves (Dolmades)
This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »
Pickled Jalapeño Deviled Egg
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.
Keep Reading
